Duck dumplings

Ingredients

• 200 g of duck, cooked and shredded
• 4 spring onions, trimmed and very finely chopped
• 1 garlic clove, crushed to a paste
• 1 tbsp of ginger, grated
• 1 red chilli, large, deseeded and very finely chopped
• 1 tsp Chinese five-spice powder
• 1 tbsp of hoisin sauce, large
• 30 wonton skins
• 1 dash of rice wine, shaoxing, or dry sherry
• 75 ml of water, plus extra to seal
• salt
• black pepper
• groundnut oil, or vegetable oil
• soy sauce, to serve

Instructions

1. 1

   Mix together the duck, spring onion, garlic, ginger, chilli, five spice, hoisin sauce, and season with salt and pepper. Taste and adjust the seasoning if necessary

2. 2

   Put a spoonful of the mix in the centre of a wonton wrapper. Dip your finger in a glass of water and dab it round the edge of the dough. Fold over and seal, then crimp the edges, both to help seal but also for prettification

3. 3

   Repeat with the remaining wrappers, covering the finished specimens with a damp tea towel to prevent them from drying out

4. 4

   Heat a splash of oil in a frying pan or wok, and add the dumplings. Fry until they’re crisp on the bottom, then add a splash of rice wine and the water. Cover tightly and cook for a further 2-3 minutes, until the steam has all been absorbed. Serve with soy sauce